Chunky Bean and Tomato Salad


¾ lb. yellow beans, trimmed
½ tsp. salt
¾ lb. green beans, trimmed
¼ tsp. ground black pepper
2 cups chopped Roma tomatoes
½ cup thinly sliced fresh basil
1 Tbsp. red wine vinegar
? cup crumbled feta cheese
1 Tbsp. olive oil

In a large saucepan, cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water. In a bowl, stir together tomatoes, vinegar, oil, salt and pepper. Divide the beans evenly among 8 plates, top with ¼ cup
tomato mixture, then 1 Tbsp. basil and about 2 tsp. feta cheese. Serve chilled.

Serves 8. Per serving: 70 calories, 3 g fat, 3 g protein, 8 g carbohydrate, 3 g fiber, 220 mg sodium

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